Fruit kebabs can
be broiled indoors, or on your outdoor grill — the ideal dessert
for a summer barbecue. I don't bother to peel peaches, as high
heat softens the skins in any case. Serve the lightly caramelized
kebabs warm with Caramel Sauce.
INGREDIENTS:
Serves 4
4
large peaches
(about 1 lb/500 g)
12
large strawberries
3
tablespoons/45 ml/1 1/2 fl oz melted butter
1/2
cup/100 g/3 1/4 oz sugar
four
10-inch/25-cm wooden skewer
1. Heat broiler. Put skewers in a dish of
cold water to soak so they do not scorch during broiling.
2. Cut peaches in half, using indentation on
one side as a guide. With both hands, give a quick, sharp twist
to halves to loosen them from the stones. Cut each half in half
again, or in thirds if pieces are large. Hull strawberries,
rinsing them only if they are sandy.
3. Drain skewers. Thread 3 strawberries and 4
peach quarters alternately onto each skewer. Brush kebabs
generously with melted butter and roll in sugar so fruit is
thoroughly covered. Arrange kebabs on a broiler rack lined with
foil. Broil about 3 inches/7.5 cm from the heat until fruit is
tender and caramelized, turning once, 4-6 minutes on each side.
Serve on the skewer.
This Recipe of the Month
selection comes from Anne Willan's
Cook It Right (Reader's Digest,
1998). To order your copy please call 1-800-788-6262.
